Panelle with Lemon Peppered Almonds
Yield
4 servingsPrep
15 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpea (garbanzo) flour
|
* |
| 1 | teaspoon |
salt
|
|
| 1 | bunch |
italian parsley
chopped |
|
| ½ | cup |
almonds
sliced |
|
| 2 | tablespoons |
black pepper
|
|
| 2 | each |
lemons
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpea (garbanzo) flour
|
* |
| 5 | ml |
salt
|
|
| 1 | bunch |
italian parsley
chopped |
|
| 118 | ml |
almonds
sliced |
|
| 3E+1 | ml |
black pepper
|
|
| 2 | each |
lemons
chopped |
|
Directions
In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water.
Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes.
Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about ½-inch thick and allow to cool.
Using a water glass, cut into 2½ inch rounds and set aside.
In a 12-14-inch sauté pan, heat almonds, black pepper, sea salt and lemon zest over medium high heat and cook 3 to 4 minutes, stirring constantly, until lightly toasted and infused with lemon fragrance.
Set aside.
Heat inches of cooking oil in a tall frying pan to 375℉ (190℃).
Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds.
Drain on paper towels and sprinkle with almond mixture and serve just warm.
